Spaghetti Red Clam Sauce
Dive into the coastal-inspired flavors of Spaghetti Red Clam Sauce—a hearty, elegant dish perfect for seafood lovers. This recipe combines al dente spaghetti with a rich tomato-based sauce infused with garlic, red pepper flakes, and a splash of dry white wine for depth. Fresh clams are the star, adding a tender, briny sweetness that pairs beautifully with fragrant basil and parsley. Easy to prepare in under an hour, this dish is ideal for weeknight dinners or special occasions alike. Top it off with a sprinkle of parmesan cheese and serve with warm crusty bread for the ultimate Italian dining experience. Perfect for fans of classic spaghetti recipes and fresh seafood, this dish is as versatile as it is satisfying!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4 large garlic cloves
- 0.5 tsp red pepper flakes
- 28 oz canned crushed tomatoes
- 0.5 cup dry white wine
- 0.25 cup fresh parsley
- 0.25 cup fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 lbs live clams (such as littleneck or manila)
- 0.5 cup parmesan cheese (optional)
- as needed water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
While the pasta is cooking, clean and purge the clams of any sand. Soak them in cold, salted water for 15–20 minutes, then rinse and scrub them under running water. Discard any clams that are open and do not close when tapped.
Heat a large skillet or saucepan over medium heat and add the olive oil.
Add the minced garlic and red pepper flakes to the skillet, stirring frequently, until the garlic is golden and fragrant, about 1–2 minutes.
Pour in the crushed tomatoes and dry white wine. Stir to combine and bring the sauce to a simmer. Cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
Stir the fresh parsley, fresh basil, salt, and black pepper into the sauce. Adjust seasoning to taste.
Add the clams to the skillet. Cover with a lid and cook for 6–8 minutes, or until the clams open. Discard any clams that do not open after cooking.
Toss the cooked spaghetti with the clam sauce in the skillet, adding reserved pasta water as needed to reach the desired consistency.
Divide the spaghetti among serving plates. Garnish with additional chopped parsley or basil, and sprinkle with parmesan cheese if desired.
Serve immediately with warm crusty bread on the side.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1315 mg | 57% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.3 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 338 mg | 26% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
